Product Name: Fish Oil

Property: Oil extracted from fatty fish

Source: Mackerel, Tuna, Salmon, Sturgeon, Anchovies, Sardines, Herring, Trout, etc.

Brief Introduction:

Fish oil is a kind of oil extracted from fatty fish. It is rich in various n-3 polyunsaturated fatty acids (n-3PUFA) including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA, commonly known as brain gold).

Specifications of our Fish Oil 18/12 EE:

Test Items		Specifications	Test Methods
Characters		Light yellow liquid, slight fish-like odour	Organoleptic
Colour		Not more than 5.0	Gardner
Fatty Acid Profile	Eicosapentaenoic Acid	Not less than 18%	Ph. Eur. Method 2.4.29
	Docosahexaenoic Acid	Not less than 12%	Ph. Eur. Method 2.4.29
	Total Omega-3-Acids	Not less than 33%	Ph. Eur. Method 2.4.29
Acid Value		Not more than 1.00 mg KOH/g	Ph. Eur. Method 2.5.1 (in 10g of oil)
p-Anisidine Value		Not more than 20.00	Ph. Eur. Method 2.5.36
Peroxide Value		Not more than 5.00 meq/kg	Ph. Eur. Method 2.5.5
Moisture & Volatile		Not more than 0.10%	ISO 662:2016
Oil Insoluble Impurities		Not more than 0.10%	ISO 663:2017
TOTOX		Not more than 26.00	Formula Calculation
Cold Test		3hr. @0℃	Freezer
Iodine Value		Not less than 270.0 gl/100g	Ph. Eur. Method 2.5.4
Metals & Non-metals	Lead (Pb)	Not more than 0.1 mg/kg	USP<401>
	Arsenic (As)	Not more than 0.1 mg/kg	USP<401>
	Cadmium (Cd)	Not more than 0.1 mg/kg	USP<401>
	Mercury (Hg)	Not more than 0.1 mg/kg	USP<401>
Environment Contaminants	DDT	Not more than 0.05 mg/kg	GC
	DDD	Not more than 0.05 mg/kg	GC
	DDE	Not more than 0.05 mg/kg	GC
	HCB	Not more than 0.05 mg/kg	GC
	PCBs	Not more than 0.09 mg/kg	GC
	Dioxins	Not more than 1.75 ng-TEQ/kg	GC
Microbiological Test	TAMC	Not more than 1000 CFU/g	USP<2021>
	Yeast and mould count	Not more than 100 CFU/g	USP<2021>
	Salmonella	Negative/10g	USP<2022>
	Escherichia coli	Negative/g	USP<2022>
	Staphylococcus aureus	Negative/g	USP<2022>

The Role of Fish Oil:

1. Cardiovascular and Cerebrovascular Health: Omega-3 fatty acids in fish oil are very beneficial to cardiovascular and cerebrovascular health. They help reduce triacylglycerol levels in the blood, improve blood lipid profile, reduce platelet aggregation, thereby reducing the risk of cardiovascular and cerebrovascular diseases;

2. Anti-Inflammatory Effect: Omega-3 fatty acids have anti-inflammatory properties, which can help reduce the inflammatory response and relieve the symptoms of arthritis, inflammatory bowel disease and other diseases;

3. Enhance the Immune System: Omega-3 fatty acids in fish oil help regulate the immune system, enhance the body's immune function, and improve resistance;

4. Improve Brain Function: DHA is an important component of the brain, adequate intake of DHA helps promote brain development and maintain brain health, and has a positive impact on memory and cognitive functions;

5. Skin Health: Omega-3 fatty acids in fish oil help keep skin healthy, smooth and help reduce inflammatory skin diseases.

Packaging:

190kg/Steel Drum or according to the specific requirements from customers.

Storage Conditions:

Preserved in unopened original containers in a cool dry place before using; kept away from direct sunlight, heat and moisture.

Shelf Life:

24 months if stored under above mentioned conditions.